In a small bowl, dissolve the yeast and 1 teaspoon of sugar in the warm milk. Let sit for 5-10 minutes until frothy.

In a large bowl (or stand mixer), whisk together the egg yolks and remaining sugar until pale. Stir in the melted butter, vodka, salt, and yeast mixture.

Gradually add the flour, kneading until a smooth, soft, and slightly sticky dough forms (about 5-7 minutes).

Place dough in a greased bowl, cover with a cloth, and let rise in a warm place for about 1 hour or until doubled in size.

Punch down the dough and roll it out on a floured surface to 1/2-inch thickness. Cut out circles using a 3-inch biscuit cutter.

Place the rounds on a baking sheet lined with parchment paper, cover loosely, and let rise again for 30 minutes until puffy.

Heat 2 inches of vegetable oil in a heavy pot to 350°F (175°C).

Fry the doughnuts in batches, about 2-3 minutes per side, until deep golden brown. Remove and drain on paper towels.

Once cool enough to handle, use a piping bag with a round tip to inject jam into the side of each doughnut.

Whisk together powdered sugar, orange juice, and zest to make the glaze. Dip the top of each warm doughnut into the glaze and serve.